Curried Fruit with Almonds

Oxmoor House
10 (1/2-cup) servings.


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1 (16-ounce) can pear halves in heavy syrup
1 (16-ounce) can peach halves in heavy syrup
1 (16-ounce) can pitted Royal Anne cherries
1 (15 1/4-ounce) can pineapple chunks in heavy syrup
1/2 (16-ounce) can apricot halves in heavy syrup
1/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour
3 tablespoons margarine
1/2 cup golden raisins
1/2 cup Reisling or other sweet white wine
2 teaspoons curry powder
1/4 cup sliced almonds, toasted


Drain fruit, reserving 3/4 cup liquid. Set drained fruit and liquid aside.

Combine brown sugar and flour in a saucepan; stir well. Gradually stir in reserved liquid. Add margarine and raisins; cook over medium heat, stirring constantly, until mixture comes to a boil. Boil, stirring constantly, 1 minute. Remove from heat; stir in wine and curry powder.

Spoon drained fruit into an 11- x 7- x 1 1/2-inch baking dish; pour wine mixture over fruit. Sprinkle with sliced almonds. Bake, uncovered, at 350° for 25 to 30 minutes or until thoroughly heated.

Created date

August 2009

Nutritional Information

Calories 206
Caloriesfromfat 21 %
Fat 4.9 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.5 g
Carbohydrate 42.3 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 52 mg
Calcium 0.0 mg